Food Service Director

nsfm; Moorestown Township (NJ); On-site; USD 65,000 - 90,000; Full time

Job summary

Nutri-Serve seeks a Food Service Director to lead the district’s meal program, supervise kitchen staff, and ensure compliance with state nutrition standards. You will manage menu planning, purchasing, and ordering while maintaining strong relationships with the school community and Nutri-Serve teams.

You will also handle financial reporting, district records, and annual audits, ensuring service quality and regulatory compliance across multiple schools in New Jersey.

Qualifications

• High school diploma or equivalent required.
• 3-6 years food service experience in a school district setting preferred for higher levels.
• Serve Safe certification or ability to obtain within one year.

Responsibilities

• Oversees production of all meals and kitchen cleanliness.
• Plans menus and coordinates purchasing and ordering for the district.
• Manages financial reporting, records, and district audits.
• Maintains relationships with school district customers and Nutri-Serve staff.
• Ensures HACCP standards and compliance with state nutrition programs.

Skills

Strong organizational skills

Detail oriented

Problem solving

Ability to work with all levels of the

Education

High school diploma or equivalent

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

The Food Service Director (FSD) manages the food service program at a school district. The FSD is responsible for all meal production, menu planning, purchasing, and ordering of product for meals in their district. This role manages the kitchen team and the customer relationship. She/he also completes all financial reporting required by Nutri-Serve, the Board of Education and the State of New Jersey.

All Food Service Director positions at Nutri-Serve are placed into one of three levels. These levels are differentiated based on the experience required, the number of programs supervised (e.g. breakfast, lunch, snack, catering), the district makeup, the total district enrollment size, and the number of schools in the district.

Essential Duties and Responsibilities:

• Oversees the production of all meals and the overall cleanliness of the kitchen.
• Ensures that the students receive nutritious, appetizing, high-quality meals in compliance with New Jersey State Child Nutrition Program while making use of State commodities, where available, in a cost-effective manner.
• Ensures that District kitchens are clean and sanitary in accordance with Hazard Analysis Critical Control Point (HACCP) standards.
• Coordinates all menu planning, purchasing and ordering of supplies for assigned district.
• Finalizes the six-week cycle menu, using Nutri-Serve's monthly allocation list, to meet the district's needs for pricing, student preferences and school calendar.
• Purchases food and supplies following Nutri-Serve's compliancy standards for pricing, products and nutrition.
• Places orders using the online ordering system with the selected vendor using in house inventory and menu needs.
• Completes financial accounting and reporting for the district.
• Maintains the school district and Nutri-Serve food service financial records, including weekly and monthly reports, billing and payroll.
• Ensures a successful annual School Food Service audit, ensuring all deadlines are met.
• Ensures positive relationships with all customers and internal staff.
• Develops and maintains effective business relationships with internal Nutri-Serve employees and the school district, including administration, faculty, staff, parents and students.
• Provides extraordinary customer service and creates open communication with the school district through monthly school board updates and by seeking program feedback from administration, faculty, staff, parents and students.
• Presents a professional image as a representative of the Company.
• Performs special projects and other duties as assigned.

Minimum Qualifications:

Food Service Director I: The job requires a high school diploma or equivalent and 1-2 years general food service experience, preferably in a school district setting, or an equivalent combination of education and experience.

Food Service Director II: The job requires a high school diploma or equivalent and 3-4 years food service experience, preferably at Nutri-Serve or a similar company in a school district setting, or an equivalent combination of education and experience.

Food Service Director III: The job requires a high school diploma or equivalent and 5-6 years food service experience, preferably at Nutri-Serve or a similar company in a school district setting, or an equivalent combination of education and experience.

All Food Service Directors must meet the following requirements:

• Must be able to pass the state-required background check and fingerprinting to work in NJ schools.
• Must be Serve Safe Certified or be able to complete Serve-Safe Certification within one year of assuming the FSD role.
• Must have a valid driver's license and be able to drive between schools in the district to oversee staff.

Key knowledge, skills and abilities of this job include the following:

• Knowledge of or willingness to learn the New Jersey Child Nutrition Program
• Knowledge of the Microsoft Office suite of software (Word, Excel, Outlook)
• Knowledge of general bookkeeping and mathematical principles
• High energy and a positive approach
• Strong organizational and detail skills
• Good problem solving skills
• Ability to work with minimal supervision
• Ability to maintain confidentiality, sensitivity and professionalism at all times.
• Ability to adapt to changing priorities
• Ability to interact successfully with all levels of customers and Nutri-Serve employees

Physical Demands & Working Conditions:

Position is performed in an indoor kitchen environment. While some of the day is spent in an office environment, the incumbent will sometimes be required to work in the kitchen to help out staff during busy periods. Therefore, an ability to stand for extendedperiods; twist, bend, and move freely; and lift up to 30 pounds is required.

While performing the duties of this job, the incumbent may be exposed to moving mechanical parts and extreme heat. She/he is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate.

All requirements are subject to modification to reasonably accommodate individuals with disabilities. Requirements are representative of minimum levels of knowledge, skills, and experience required. To perform this job successfully, the worker must possess the abilities and aptitudes to perform each duty proficiently.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The Company retains the discretion to add duties or change the duties of this position at any time.

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.